Autumn/Winter 2007/08
Savoury Canapés
Scallop & Lime Kebabs
Vodka Cured Gravlax Crostinis
Chorizo Toad in the hole
Prawn Cocktail Gems
Skewers of Peppered Sirloin with Béarnaise dip
Skewered Salmon tossed in Oriental Seeds & Spring Onion
Griddled Prawn Skewers with Tequila Mayonnaise
Classic Smoked Salmon & Caper Crostini
Chicken Livers & Caramelized Grapes topped Crostini
Cucumber Cups filled with Dolcelatte, Sussex Bacon & Caramelised Pear
Sweet Canapés
Brown Sugar Hazelnut Meringues with Chocolate Cream
Devonshire Cream Tea Scones & Raspberry Conserve
Mini Chocolate Éclairs
Chocolate Cups with White Chocolate Mousse GF
Chocolate Cups with Raspberry, Kiwi & Lime Mousse GF
Vegetarian
Fig & Marinated Feta Toasts
Artichoke & Gorgonzola Focaccine
Celery Barquettes with Stilton & Walnuts
Canellini Beans & Rosemary Crostinis
Little Seaweed Tarts
Starters
Pear & Blue Cheese On Toast
Pheasant Soup
Smoked Haddock & Sweetcorn Chowder
Smoked Salmon Potato Cakes with Crème Fraiche
Mushrooms stuffed with Walnuts & Goats cheese wrapped in Sussex Bacon
Crab Avocado & Herby Hollandaise Tarts
Figs roasted with Blue Cheese & Prosciutto
Mains
Balsamic Sussex Rack of lamb with Hazelnut & Parsnip Mash
Local Liver & Sussex Bacon with Celeriac Mash & Stir Fry Cabbage with Cumin, Chill & Lemon
Simple Sussex Lamb & Swede/Squash Hot pot
Spiced Lion of Venison & Bacon served with Roast Vegetables & Lentils
Breast of Duck with Cranberry Chilli Jam, Classic Roast Potatoes & Spiced Red Cabbage
Chestnut Stuffed Sussex Pork Fillet With Potato & Haricot Mash with Truffle Oil, Winter Greens & Red Cabbage
Stuffed Roast Quail, Duck or Pheasant with Jewelled Cous Cous & Spiced Citrus Sauce
Celeriac Salad with Lemon & Rosemary Roasted Salmon
Roast Belly of Sussex Pork with Roast Vegetables, Spiced Red Cabbage & Mustard Mash
Pan Fried fillet of Sussex Beef with Fat Chips & Slow Roasted Tomatoes
Honey Duck Breast with Chicory, Classic Home Roasted Potatoes & Buttered Cabbage
Stuffed Sea Bass with Onions, Herbs & Honey, served with a Winter Salad
Roast Partridge with Thyme & Raspberry Gravy, Classic Home Roasted Potatoes & Stir Fry Cabbage with Cumin, Chill & Lemon
Roast rabbit with Mustard & Caramelised Onions, Dauphinoise Potatoes & Butterbeans
Baked Trout with Chicory, Bacon & Hazelnuts , Buterbeans & Spinach
Vegetarian
Artichoke & Wild Mushrooms Pie
Kale & Chick Pea Curry
Stuffed Jackets with Wild Garlic Chives & Coriander Pesto
Red Onion, Feta & Olive Tart
Roasted Winter Vegetables with Goats Cheese & Sesame Seeds
Moroccan Spiced Soup with Jewelled Cous Cous
Taleggio & Mushroom Pastry Melt
Side Dishes & Salad
Potato & Haricot Mash with Truffle Oil
Red Cabbage & Stilton Salad
Chorizo & Potato Stuffing
Roast Pumpkin, Radicchio & Feta Salad
Potato, Apple & Gruyere Gratin
Classic Home Roast Potatoes
Winter Coleslaw
Stir Fry Cabbage with Cumin, Chill & Lemon
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Desserts
Pear & Rosemary Crumble with Cinnamon Sauce
Spiced Plum Crumble with Red Wine
Hot Chocolate fondant with Summer Berries & Mint Froth
Classic Lemon Tart
Baked Pear & Honey Tarts
Fruit Mille-Feuille
White Chocolate Ice Cream & Hot Blackberry Sauce
White Chocolate, Passion Fruit & Raspberry Mousse
Download a copy of our Autumn/Winter Menu 2007/08